Herb Of The Week - Sage - Varieties

[Guest guest]

So many sages ....

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

 

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Sage

by Linda Gilbert

 

 

I love the last few crisp days of autumn, when the weather is

deceptively sunny and mild. There is no rain in sight, yet. We have

gotten the garden ready for winter: gone are all the tomato plants, the

peppers and the basils. Only a habenero bush holds out for the last rays

of sun, still covered with its fiery orange colored harvest. Bulbs are

planted, the new winter vegetables are just seedlings and most

everything else feels as though it is holding its breath, bracing itself

for the onslaught of winter. Except for the sages. They are in their

full glory.

 

At the entrance to our walkway, we are greeted by a vibrant display of

sage plants in full bloom. The dazzling blossoms are on long spires,

their color a contrast to the downy, gray-green leaves.

 

 

First in line is the Mexican sage (Salvia leucantha) with its purple and

white flowers (so rich and velvety that you are tempted to pet them).

The graceful arching spires grow up to three feet in length and are long

lasting: perfect for dramatic floral arrangements. Its fragrance,

although distinctly that of sage, is milder than that of most other

varieties. Strictly an ornamental plant, the leaves are not used for

cooking.

 

 

Tucked in next to Mexican sage is one of my favorites: pineapple page

(Salvia elegans). More delicate than its showy cousin, the blossoms on

this variety are tiny, ruby slippers on slender, green stalks. These do

not have the longevity that would make them a candidate for

arrangements, but they make up for this by being edible. They have a

tangy, citrus-mint flavor, a welcome contrast to creamy leek and potato

soup, for example. Sprinkle them on salads and in tea for a flavorful

and eye-catching garnish. The fresh leaves have a distinctly pineapple

taste. Try using them with chicken and pork dishes, with cheeses or

fruit salad.

 

 

Third in the line-up is common sage (Salvia officinalis). Its flowers

are blue and grow on short, straight spires. The leaves, soft, silvery

green in color, have a finely pebbled texture. This is the sage that is

used ,around the world, for cooking. The Italians sautÈ the leaves in

butter for a veal sauce. The Germans use it in eel dishes and in

sausages. The French use it with pork and in patÈs. In the Middle East

it is used in salads. And of course, the English and the Americans use

it with poultry. What would the Thanksgiving turkey

<http://www.sallys-place.com/food/columns/gilbert/sage.htm#> or

Christmas goose be without the woodsy, slightly minty flavor of sage? It

permeates the stuffing and fills the air with an aroma that brings back

childhood memories of warm kitchens, bustling activity and a bountiful

meal to come.

 

 

To bring out the best flavor from the leaves, remember to use it

sparingly, as too much will produce an unpleasant musty taste. This is

especially true with the dried herb. Unlike most other herbs, the flavor

of the sage leaves intensifies as they dry. Drying the herb can be a bit

tricky, because its broad fleshy leaves have a tendency to mold. Hanging

the herb in a dark, warm, arid place with good ventilation is an

effective method for producing crisp, long lasting leaves.

 

 

Sage has not always been used in the kitchen, however. For most of its

long history it has been a healing herb (supposedly curing everything

from snake bites, eye problems, infection, epilepsy, intoxication,

memory loss, worms and intestinal problems) or prescribed as an

aphrodisiac. As far back as ancient Greek and Roman times, healers

advocated sage for a variety of ailments. Charlemagne ordered that it be

grown in his royal gardens. Arab physicians in the 10th century went so

far as to claim that sage extended life to the point of immortality.

Even the genus name of the plant, Salvia, comes from the Latin meaning

" to cure. " The French seem to agree with this opinion, for their name

for the herb is tout bonne, meaning " all is well. "

 

 

While some of the health claims sound a bit fantastical, sage, like most

culinary herbs, contains aromatic oils which have been found to affect

the body in healing ways. Sage seems to aid in digestion, which accounts

for its being paired with heavy meats or oily fishes; the problem and

the cure all in one. For years sage has been used in the preserving of

foods. Now it is known that it contains powerful antioxidants which slow

spoilage. Sage is also antibacterial in nature It is effective in

treating sore throats and is even effective as an antiperspirant. Given

all of these attributes, you can understand why herb expert Varro

Taylor, Ph.D., wrote: " If one consults enough herbals...every sickness

known to humanity will be listed as being cured by sage. "

 

 

Sage's usefulness goes beyond the confines of the medicine cabinet and

the kitchen. Because of its aromatic oils, it is frequently used in

making soaps and perfumes. Native Americans utilize sage for spiritual

purification ceremonies in the form of smudge sticks. These are branches

of white sage (Salvia apiana) which have been cut into lengths about one

foot long, bound together and dried. For the ceremony, they are lit and

left to smolder, producing a rich, aromatic smoke.

 

 

While sage has links to many cultures throughout the world, it is

thought to have originated in Syria. From there it spread throughout the

northern Mediterranean

<http://www.sallys-place.com/food/columns/gilbert/sage.htm#> and then

on to the rest of the world via the trade routes. With over 500 species,

from colored varieties to dwarfs to non -lowering varieties, sage is

grown throughout the world (almost anywhere there is good drainage and

full sun). Most of the varieties are perennials, fast growers, require

low moisture and are deer resistant, making them a favorite with

gardeners and cooks.

 

 

Sage is easy to grow, decorative, medicinal, culinary and spiritual.

With so many virtues to its name, is it any wonder that Italian medical

students in medieval times recited: & quot;Why should a man die who grows

sage in his garden? " Eat, drink, be merry and remember the sage!

 

 

 

Pineapple Sage Pound Cake

makes 4 small loafs

Rich and aromatic, with festive flecks of red and green, these little

tea cakes make tasty holiday

<http://www.sallys-place.com/food/columns/gilbert/sage.htm#> gifts. Be

sure to keep some for yourself. Slices hot from the toaster, a bit of

butter and honey melting slowly on the crisp surface, paired with a

steaming cup of coffee are an ideal way to ease into a Sunday morning.

 

1 cup butter, at room temperature

1 cup sugar

1/4 cup honey (light wild flower or sage flower preferred)

5 eggs

2 Tablespoons chopped pineapple sage leaves ( the small, new leaves have

the most pineapple flavor)

3 Tablespoons coarsely chopped pineapple sage flowers*

1 teaspoon grated lemon peel

4 Tablespoons well-squeezed, chopped pineapple

1 teaspoon baking powder

2 cups flour

 

Cream the butter and the sugar until very light and fluffy. Beat in the

honey. Add the eggs one at a time, making sure to beat for one minute

after each addition. Beat in the sage leaves, flowers and lemon peel.

Stir the dry ingredients together and add to the butter mixture. Fold

these together gently, until just blended. Pour into four miniature loaf

pans (6 inches by 3 1/4 inches by 2 inches). Bake in a pre-heated 325ƒF

oven for approximately 45 minutes, or until golden brown. (A toothpick

inserted in the middle should come out clean.) Cool for 10 minutes on a

rack, then turn out of pans and continue to cool.

 

 

*the recipe can be made without the flowers, if the plant has stopped

flowering and no flowers are available. No adjustments to the recipe are

necessary.

 

 

 

 

<http://www.sallys-place.com/Contributors/gilbert.htm> Linda Gilbert is

a Bay Area freelance journalist, a cooking class instructor, and

co-owner of a Sonoma catering company, Broadway Catering and Events